This versatile topping can be used to top a baked potato, as a sauce for steak or chicken, or as a dip for veggies and crackers. It’s lemony, salty-feta flavor adds tang and bite to Mizithra Smashed Potatoes.
1 cup crumbled Greek feta
¼ cup Greek yogurt
1 tablespoon freshly squeezed lemon juice
¼ cup olive oil
¼ teaspoon Freshly ground black pepper
Blend feta and yogurt in a food processor fitted with the steel blade.
Add the lemon juice, olive oil and pepper and combine until smooth. Refrigerate until ready to serve.
This recipe is inspired by Ina Garten’s recipe in Make it Ahead; A Barefoot Contessa Cookbook.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!